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Korean Rice Cakes

Korean rice cake- how to prepare properly?

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Korean rice cake- how to prepare properly?

EWSflash | Sep 12, 2010 10:40 AM

I have a nice Korean market up the street, they often have the fresh extruded rice cake, and try as I may, I can't get it to come out right. If I saute it it somehow doesn't have that yummy soft texture and is hard on the outside, if I steam it it just gets gooey, it also does when I try to heat it up in a curry sauce. I just wrapped a couple up in wet paper towels and microwaved it, the centers were nice and soft but the glommed onto the paper towel pretty good, and I kept having to remove bits of paper tgowel while i ate. Besides, I know that Koreans don't traditionally use paper towels and microwaves!

Does anybody have any suggestions? This is one of the things I crave, but once they've been refrigerated or frozen I can't seem to get them back anywhere near the original texture. Is it even possible? I may hleft them in the hot curry too long and that'ave s why they mushed up.

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